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Cap'n Crunch Sour Cream Corn Muffins




Source of Recipe


internet


List of Ingredients




2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 cups Cap'n Crunch cereal, finely crushed (about 1 1/2 cups crushed)
1 cup milk, plus more if necessary
3/4 cup sour cream
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted and cooled

Recipe



Preheat oven to 400ºF. Line a 12-cup muffin tin with paper liners or coat with vegetable oil spray.

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, combine cereal, milk, sour cream, eggs and butter and stir until smooth.

Add flour mixture, stirring just until combined. If mixture is too dry, stir in more milk, 1 tablespoon at a time, until it is a very thick batter, but all the dry ingredients are moistened. Fill each cup until almost full.

Bake until muffins are set and golden on top, 16 to 18 minutes. Let muffins cool in pan about 5 minutes, invert onto wire rack, then turn them right side up on rack to cool completely.

Variations: For Bacon-Corn Muffins, add 1/4 cup crumbled crisp-cooked bacon. For Blueberry-Lemon Muffins, add 1/2 cup washed and stemmed blueberries and 1/2 teaspoon grated lemon zest.

Per serving: 210 calories (percent of calories from fat, 44), 5 grams protein, 24 grams carbohydrates, 1 gram fiber, 10 grams fat (6 grams saturated), 59 milligrams cholesterol, 352 milligrams sodium.


From Lauren Chattman's "The Cereal Lover's Cookbook," to be published in May by Wiley Publishing: "Who knew that this kids favorite could be an easy way to add great corn flavor to baked goods when you don't have cornmeal in the pantry?" These muffins will keep in an airtight container at room temperature up to 2 days, or wrap individually in plastic and then aluminum foil and freeze up to 1 month.

Posted by: TriainAtlanta: feature column in the Atlanta Journal Contitution food section.